Saucy Eggs in Spinach

Saucy Eggs in Spinach

Ingredients:

1 (10-ounce) package frozen chopped spinach
Nutmeg to taste
Pepper to taste
1 (10-3/4 ounce) can cream of shrimp soup
2 Tablespoons milk
4 eggs

Directions:

Cook spinach according to package directions.  Drain well.  Add nutmeg and pepper.  Blend 1/4 cup soup with milk.  Mix remaining soup with spinach.  Heat.  Place spinach mixture in four greased 1-cup individual baking dishes.  Break an egg into each dish.  Spoon the soup-milk mixture over eggs.  Bake in a 350 degree oven for 15 to 20 minutes or until eggs are set.

Serves:  4

Baked Omelet

Baked Omelet

Ingredients

8 eggs
1 cup milk
1/2 teaspoon seasoning salt
3 ounces cooked ham, diced
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1 tablespoon dried minced onion

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch casserole dish and set aside.
Beat together the eggs and milk. Add seasoning salt, ham, Cheddar cheese, Mozzarella cheese and minced onion. Pour into prepared casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for 40 to 45 minutes.

Nutritional Information   

Amount Per Serving  Calories: 251 | Total Fat: 16.9g | Cholesterol: 373mg

Polly's Curried Eggs

Polly's Curried Eggs
 
Ingredients

6 hard-cooked eggs
1/4 teaspoon prepared mustard
1/4 teaspoon salt
1/2 teaspoon vinegar
2 Tablespoons mayonnaise
4 teaspoons finely chopped onion, divided
4 Tablespoons butter, melted and divided
3 Tablespoons all-purpose flour
1-1/2 cups milk
1 chicken bouillon cube, crushed
1/4 teaspoon curry powder
2 slices bread, cubed

Directions
Preheat oven to 350 degrees. Shell eggs and cut in half lengthwise. Remove yolks and mash with fork. Add mustard, salt, vinegar, mayonnaise, and one teaspoon onion, mixing well. Heap mixture into egg white halves. Arrange in shallow, greased ten to twelve-inch round baking dish. Melt three tablespoons butter in saucepan. Blend in flour, stirring until smooth. Gradually add milk and stir constantly until it begins to boil. Reduce heat. When sauce is thickened, stir in bouillon cube and curry powder. Pour over eggs. Toss bread cubes with one tablespoon melted butter and remaining three tablespoons chopped onion. Scatter over eggs. Bake 15 minutes or until cubes are toasted.

Serves: 4

RECIPE: Potatoes and Eggs Au Gratin

RECIPE: Potatoes and Eggs Au Gratin

Ingredients:

4 medium potatoes
4 hard-boiled eggs
1 large tomato
1/4 cup onion, chopped
1 tablespoon butter or margarine
3 tablespoons all-purpose flour
1 cup sour cream
3/4 cup shredded Cheddar cheese
1/2 cup milk
2 tablespoons snipped parsley
1/8 teaspoon paprika
3/4 cup soft bread crumbs
1 tablespoon butter, melted

Directions:

Cook whole potatoes, covered, in boiling salted water for 20 minutes or till almost tender; drain well. Peel and slice cook potatoes. {You should have about 3 cups.} Thinly slice the hard-boiled eggs; cut tomato into 8 wedges. In a saucepan, cook chopped onion in 1 tablespoon butter or margarine till tender. Stir in flour. Stir in sour cream, shredded cheese, milk, parsley, paprika, 1 teaspoon salt, and 1/8 teaspoon pepper. Cook and stir over low heat until cheese melts. Combine sour cream mixture and sliced potatoes. Place half of the potato mixture in a 1 1/2-quart casserole. Top with egg slices and tomato wedges. Spoon remaining potato mixture atop. Toss bread crumbs with 1 tablespoon melted butter or margarine; sprinkle atop. Bake in a 350 degree oven for 40 to 45 minutes or till heated through. Garnish with additional tomato wedges, hard-cooked egg wedges, and parsley, if desired.

Serves 4.

FARMERS OMELETTE CASSEROLE

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FARMERS OMELETTE CASSEROLE

Ingredients:

3 cups frozen hash brown potatoes
18 large eggs, beaten
2 1/3 cups chopped cooked ham
1 1/4 cups chopped ripe tomato - divided use
1 cup chopped green bell pepper - divided use
1/3 cup chopped onion
1 1/2 cups shredded cheddar/Monterey Jack cheese mix

Directions:

Preheat oven to 325 degrees. Cook potatoes according to package directions and drain well. Combine potatoes, eggs, ham, 1 cup tomato, 3/4 cup bell pepper, and onion in a large blow and stir well. Pour mixture into a lightly greased 13 x 9 x 2-inch baking dish. Bake, uncovered for 40 minutes. Top with remaining 1/4 cup tomato and 1/4 cup bell pepper. Sprinkle evenly with cheese. Bake an additional 5 minutes or until cheese melts.

Yield: 12 Servings

Category: Eggs, Breakfast, Brunch